SHEPHERD'S PIE

Preparation time: 40 mins       Cooking time: 30 mins

INGREDIENTS:  serves 4

10ml  corn oil
120g  onion, chopped
120g  carrot, chopped
80g  green peas
20g  mint, chopped
500g  lamb mince
120g  tpmatoes, chopped
160ml  lamb stock
2  bay leaves
2g  thyme
4g  each, salt and pepper
700g  potatoes, peeled and chopped
75g  butter
60ml  milk
20g  parmesan cheese, grated

Method:

• Preheat oven to 190C. Heat oil in a large pan. Add onion and carrot and cook over a medium heat for 5 minutes until soft. Add peas and mint cook for a couple of minutes then add lamb and cook for 3 minutes to brown. Add tomatoes, lamb stock, bay leaves and thyme. Cover and simmer for 30 minutes. Season to taste.
• Meanwhile, to make the topping, boil potatoes in water until soft. Drain and mash with butter and milk. Season with salt and pepper. Spoon mince into an ovenproof dish. Top with potato mash, sprinkle over cheese and bake for 30 minutes or until golden brown. Serve hot.